Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38 Page 39 Page 40 Page 41 Page 42 Page 43 Page 44 Page 45 Page 46 Page 47 Page 48 Page 49 Page 50 Page 51 Page 52 Page 53 Page 54 Page 55 Page 56 Page 57 Page 58 Page 59 Page 60 Page 61 Page 62 Page 63 Page 64 Page 65 Page 66 Page 67 Page 68 Page 69 Page 70 Page 71 Page 72 Page 73 Page 74 Page 75 Page 76 Page 77 Page 78 Page 79 Page 80 Page 81 Page 82 Page 83 Page 84 Page 85 Page 86 Page 87 Page 88 Page 89 Page 90 Page 91 Page 92 Page 93 Page 94 Page 95 Page 96 Page 97 Page 98 Page 99 Page 100 Page 101 Page 102 Page 103 Page 104 Page 105 Page 106 Page 107 Page 108 Page 109 Page 110 Page 111 Page 112 Page 113 Page 114 Page 115 Page 116 Page 117 Page 118 Page 119 Page 120 Page 121 Page 122 Page 123 Page 124 Page 125 Page 126 Page 127 Page 128 Page 129 Page 130 Page 131 Page 132 Page 133 Page 134 Page 135 Page 136 Page 137 Page 138 Page 139 Page 140A brief foray as a Subaru sales rep in 2012 confirmed Dionne’s desire to be her own boss. The Muthah Truckah j u ly / a u g u s t 2 0 1 6 5 5 meaghan Maurice mouthfuls of fluffy fish taco and zesty salsa ($4), or haddock and bacon croquettes ($5), a perfect accompaniment to a craft beer. Brown and Gorelick also spotted the potential of the brewery scene early on, pair- ing up with Bissell Brothers in its infancy and growing their brands “in tandem.” “We started off serving around 30 people outside their tasting room in 2013. These days, we’ll serve over 130 in one shift.” True Millennials, the pair love the free- dom the truck gives them to travel in the off-season, attend concerts, and build rela- tionships with the city’s creative communi- ty. “We don’t want a restaurant! When you own a restaurant you can only hope people walk through your doors. With a food truck you can just put yourself in front of them!” Twist on a classic W hat do you do when you want to showcase your home-grown hot-sauce-making skills? You open your own burrito cart. At least that’s what Locally Sauced owners Charlie Eli, 32, and Aimee Ely, 31, from Scarborough decid- ed after growing a bumper crop of peppers intheirgardenoneyear.Theformeraccoun- tant/marketeer duo launched their self-de- scribed “labor of love” onto the food-truck scene four years ago and have been delight- ing punters with their imaginative burri- to creations ever since, including a blueber- ry salsa “so good you can brush your teeth with it.” The berries that make their sauces so unique grow on the family-owned Brad- bury MountainBerryFarm–whichalsohap- pens to supply 3,000 pounds of strawberries and raspberries to Bissell Brother’s popular “Seed” brew during the summer. The Elys have since quit their desk jobs to commit full-time to the truck. They face a jam-packed summer ahead, serving at wed- dings, private events, and on the brewery cir- cuit. Even so, there have been the odd bumps along the way: “Two years ago, driving home fromalunchshift,wehittheedgeoftheramp off the highway. The trailer came unhitched, and the cart was completely totalled on the highway,” Aimee says. “You don’t have to worry about that sort of thing happening when you have a restaurant!” On the topic of restaurants: Any plans to follow the footsteps of Taco Trio and switch the wheels for brick and mortar? “We want to keep the cart going and continue creat- ing our home-made salsas and hot sauces, as well as developing the cater- ing side of things. We also have plans to host events at the berry farm. And we have a three-month-old baby, so I think we’ve got our hands full for now!” Aimee says. In a city as saturated with eateries as Port- land, it’s a challenge to make your brand stand out. However, the team behind Tacos del Seoul has discovered that pairing Kore- an BBQ with traditional Mexican cuisine is a dazzling way to grab attention. Childhood friends Josh Dionne, 35, and Doug Thompson, 35, who met as cub scouts in their hometown of Brunswick, dreamed up the idea of Tacos del Seoul back in Feb- ruary on a whim. Less than six months lat- er, the pair were facing their first day in the business. “We drove up and down the East- ern Prom like ten times, trying to fig- ure out where to stop,” Dionne says. “It was unintentional marketing! By the time we finally parked, loads of people had come over out of curiosity.” The unlikely culinary pairing has already proved popular in places like Las Vegas and McAllen, Texas, earning the fusion label “KoMex cuisine.” “With a foodie community like Port- land, it’s been an easy sell. Our classic Seoul Taco ($3.25 each) combines Korean beef with a locally produced corn tortilla, Asian slaw, sesame seeds, and homemade pico de gallo,” says Dionne, who grew up eating his mother’s traditional Korean cooking. These days, Mama Dionne even lends chef Doug Thompson with food prep. “I’ve brought my mom out of retirement to help us out.